Cookie Dough Ice Cream

Combine an edible chocolate chip cookie dough with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream - no churching required!

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This simple homemade Cookie Dough Ice Cream is the easiest way to make creamy ice cream without needing to churn it! Instead, you can use your hand mixer and a few simple and delicious ingredients to make sweet vanilla ice cream with chunks of cookie dough! Easy peasy!

If you liked this recipe you should try our Easy Ice Cream Cake and our No-Churn Vanilla Ice Cream.

MORE COOKIE DOUGH RECIPES:
Cookie Dough Cupcakes | Cookie Dough Bars

COOKIE DOUGH ICE CREAM INGREDIENTS

You will need:

• 2 cups whipping cream
• 10 ounce can sweetened condensed milk
• ⅓ cup butter softened
• ⅓ cup packed brown sugar
• 1 tablespoon vanilla
• 1 cup all-purpose flour
• 1 cup milk chocolate chips

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: Use sprinkles, chocolate syrup, or any other ice cream toppings to make this dessert even more delicious!

HOW TO MAKE THIS COOKIE DOUGH ICE CREAM RECIPE

STEP ONE: Blend the butter and brown sugar together.

STEP TWO: Slowly add the flour.

STEP THREE: Add the vanilla and chocolate chips into the mixture. This is your cookie dough. Set it aside for now.

STEP FOUR: Whip the whipping cream with a mixer for at least 4 minutes, until soft peaks form. The cream will go through several stages. It will go through a bubbly phase to a slightly thickened phase, then to a rippling phase, and finally a puffy and airy phase.

PRO TIP: Be careful not to overmix the cream. Past the puffy stage, the cream will turn to butter! There’s no fixing that, so go carefully.

STEP FIVE: Gently stir in the sweetened condensed milk along with the vanilla extract. 

PRO TIP: Avoid over mixing, you don’t want to deflate the cream!

STEP SIX: Crumble in the pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about ⅓ to ½ cup of the dough to sprinkle over the top of the ice cream.

STEP SEVEN: Pour the ice cream mixture into a clean loaf or casserole pan lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle crumble on top.

STEP EIGHT: Cover the ice cream with tinfoil or plastic wrap and freeze it for 4 hours.

PRO TIP: You can also freeze your ice cream overnight.

STORAGE

IN THE FREEZER: This dessert needs to stay frozen or else it will melt!

This cookie dough ice cream is the perfect treat for a family dinner and the delicious, classic flavor makes this no-churn ice cream worth skipping the store. I love to get a bowl and pile in scoops of ice cream but this dessert will stay intact enough to use a cone, unlike a lot of other homemade ice creams.

MORE RECIPES YOU’LL LOVE

• No-Churn Cotton Candy Ice Cream
• No-Churn Red Velvet Ice Cream
• No-Churn Funfetti Cake Batter Ice Cream
• No-Churn Birthday Cake Ice Cream
• Churn Root Beer Float Ice Cream
• Cheese Ice Cream
• Funfetti Dip
• Edible Cookie Dough

Cookie Dough Ice Cream

5 from 3 votes

Combine an edible chocolate chip cookie dough with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream – no churching required!

Prep Time 40 minutes

Total Time 4 hours 40 minutes

Servings 8

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Ingredients

  

1x2x3x

• 2 cups whipping cream
• 10 oz can sweetened condensed milk
• 1 tsp vanilla extract
• 1/3 cup butter softened
• 1/3 cup brown sugar packed
• 1 tbsp vanilla
• 1 cup all-purpose flour
• 1 cup milk chocolate chips

Instructions

 

• Blend the butter and brown sugar, then slowly adding the flour, then the vanilla and chocolate chips. Set aside.
• Whip up your whipping heavy cream with a mixer for at least 4 minutes, until soft peaks form. The cream will go through several stages from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
• Gently stir in the sweetened condensed milk along with the vanilla extract. You don't want to deflate the cream, so avoid overmixing.
• Crumble in pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about ⅓ to ½ cup of the dough to sprinkle over top of the ice cream.
• Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle crumbles on top.
• Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.

Nutrition

Sodium: 154mg | Calcium: 178mg | Vitamin C: 1mg | Vitamin A: 1256IU | Sugar: 43g | Fiber: 1g | Potassium: 210mg | Cholesterol: 117mg | Calories: 598kcal | Trans Fat: 1g | Saturated Fat: 24g | Fat: 38g | Protein: 7g | Carbohydrates: 58g | Iron: 1mg

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